Pilgrim's Choice Farmhouse Baconless Egg Pie

By sally9

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Pilgrim's Choice Farmhouse Baconless Egg Pie

2 Pictures

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Ingredients

Recipe for Pilgrim’s Choice Farmhouse Baconless Egg Pie
October 16,2013 by sally92013
Baconless Egg Pie to feed 2-4
I x small pack of frozen pastry
mine was 360gms
A few mushrooms
3 x vegetarian sausages
A few Cherry tomatoes
4 x eggs
Pilgrim’s Choice Cheese (I used the Farmhouse Vintage Cheddar) - I cut 3 slices from the end and them cut these into small bits about 1/4″ ( you could grate the cheese but you would then have to wash the grater!)
salt
pepper
flour for dusting
margarine or butter to grease the dish or baking tray

Details

servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 30mins
Cost Budget Friendly

Preparation

Step 1

I don’t have a large enough baking tray so I lined my lasagne dish with foil and lightly greased the foil. I rolled out the pastry to a 12″ square. This just fitted with the edges pulled up to make a dish shape. I cut the sausages into chunks, the mushrooms in half and left the tomatoes whole, these are all scattered into the dish. Crack an egg into a saucer and slide it into a hollow between the other ingredients and repeat this with the other eggs. scatter the Pilgrim’s Choice all over the other ingredients. Season well (I did not use much salt as the veggie sausages are very salty)

I left this for about 1/2 an hour but I don’t think it is essential. Brush the pastry with a few drops of milk (I just dip my clean fingers into the milk) Preheat your oven to 200c 180c fan ovens or gas mark 6. It takes around 30 minutes to cook

Vary ingredients with what you have in or like!
Without the mushroom it is a drier dish as they have so much moisture in them.